This winter is killing me. Not literally, but it’s been a couple years since I’ve felt this desolate for such a long time. I know it’s been rough all over the country and this is just typical SoDak weather…But I know it’s bad when even Jay succumbs to the winter blues and he gets depressed and dejected and longs for warmth and sunshine. Instead, we’d all rather hibernate until March, or April. So I’ve been spending a lot of time thinking of things I want to make (if I stay busy in the kitchen, I don’t have to focus on feeling trapped by the weather) and these Apple Cheddar Paninis with Marinated Pork Chops made a delicious lunch for us.
Jay’s one who will eat pork in just about any fashion or for any meal (if I let him). I asked the bambino if he’d be willing to try a sandwich with a pork chop, some cheese, and some sliced apples. His face fell as soon as I mentioned the apples. Silly child. Jay was just thrilled I’d suggested lunch, and since it involved pork, he was willing to try it.
Served alongside some crispy oven fries, they were a hit!
1 large Braeburn apple, thinly sliced, peeled if desired
In a shallow dish, whisk together the walnut oil, red apple balsamic vinegar, garlic, salt and pepper. Place the pork chops in the dish, turning to coat. Cover and refrigerate for 30 minutes.
Remove the chops from the marinade. In a medium skillet, cook the pork chops over medium heated until browned and cooked through, 2-3 minutes per side. Set aside.
Begin heating a panini press and assemble the sandwiches. Place 4 slices of sourdough down on a work surface. Place a slice of cheddar on each piece of bread. Top that with a pork chop, and 3-4 slices of apple. Top with another piece of cheddar and a slice of sourdough. Repeat with the remaining ingredients.
Brush both sides of the sandwiches with walnut oil, then cook on the panini press until the cheese is melted and the sourdough is crisp and golden. Slice in half to serve.